Southern Peach Cobbler {How to Video}

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Southern Peach Cobbler is made with Pillsbury Pie Crusts versus the traditional flour mixture. This is an easier method of making Peach Cobbler.

Watch the video for this recipe!

Generally speaking, I don't know many people who aren't peach cobbler fans. This is also one of my favorite recipes to eat and not to mention, to make.

Obviously, I made this recipe super easy for you all. I learned how to make peach cobbler from my mother.

Believe it or not, my mom has never made her peach cobbler completely from scratch and obviously, the apple doesn't fall too far from the tree.

But, as long as we don't skimp out on the flavor we're still good right?

More recipes ---> Caramel Pound Cake, Southern Caramel Cake, Snickerdoodle Pound Cake, Brown Sugar Pound Cake, Five Flavor Pound Cake, Cookie Butter Pound Cake, Buttermilk Pound Cake, Sour Cream Pound Cake, Condensed Milk Pound Cake, Mile High Pound Cake, Sock it to Me Pound Cake, Apple Cider Donut Cake

Ingredients needed for the Southern Peach Cobbler:

(Note: The full ingredient list is provided in the recipe card below.)

How to make the Peach Cobbler:

Add your filling ingredients into a pot and heat.
Meanwhile, place two pie crusts into your baking dish and brown them in the oven.
Once the crust is brown, remove it from the oven and pour the filling into the crust.
Add two more crusts over the filling mixture and seal around the edges.
Add more butter and spices on top of the pie crusts.
And we're ready to bake!

I'll share a little secret to make the cobbler even better. Instead of using store-bought nutmeg, grate your own.

Another little trick I learned from my mother.

You all, this is a game-changer! It's very simple, but makes a big difference!

Freshly grated seasonings really give the dessert a lot more flavor. The peach cobbler is also great with a side of vanilla ice cream.

Frequently Asked Questions:

How do I store the Peach Cobbler?

Store the cobbler covered with foil in the refrigerator for up to four days.

Why is my Peach Cobbler watery?

Too much liquid was added or the cobbler did not cook long enough.

Why is my Peach Cobbler dry?

There was not enough liquid added to the cobbler or it was cooked for too long.

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Easy Peach Cobbler

Southern Peach Cobbler is made with Pillsbury Pie Crusts vs the traditional flour mixture. This is easier method of making Peach Cobbler.

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Prep Time: 10

Cook Time: 30

Course: Dessert

Cuisine: American

Keyword: cobbler, peach cobbler, peach desserts

Servings: people

Calories: 716kcal

Author: Ashley Frederick

Ingredients

30 oz of sliced peaches
½ tablespoon cinnamon
½ tablespoon nutmeg
4 tbsps unsalted butter
½ c granulated sugar
2 teaspoon cornstarch
2 tsps vanilla
4 Pillsbury pie crusts 2 boxes

Instructions

To prepare the filling:
First, drain the can of peaches and pour juice into a medium-sized pot over medium heat. Sit the peaches aside.
Slightly heat the juice and then add the cornstarch.
Whisk until cornstarch lumps are almost gone.
Add the butter, sugar, vanilla, nutmeg, and cinnamon and whisk.
Let simmer for about 1 minute or until it slightly thickens.
Remove from the heat and return the peaches to the mixture.
To prepare crusts:
Preheat oven to 350 degrees.
Layer your baking dish with two buttered pie crusts.
Bake for 10 minutes or until slightly golden brown.
Remove the crust from the oven and pour the filling into pie crust.
Cover with the two remaining pie crusts.
Brush the crust with butter and sprinkle with nutmeg and sugar.
Bake for 30 minutes or until the top crust is golden brown.
Allow to rest for 10-15 minutes before serving.